"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Italian Lermon Cookies Recipe

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This recipe for Italian Lermon Cookies, by , is from Cookie Walk Recipes 2018, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Mary Norris


6 eggs
1 cps sugar
2 sticks butter
cp milk
1 tsp lemon extract
6 cps flour
2 Tbsp baking powder
tsp salt

1 Tbsp unsalted butter
3 cps powdered sugar
2 Tbsp water
2Tbsp lemon juice

Cream together eggs, sugar, butter, milk, and lemon extract. Add flour baking powder and salt. Mix well. The dough will be sort of sticky. Chill for an hour.

Preheat oven to 350

Roll into balls about the size of a quarter. Bake 12-15 minutes on parchment covered cookie sheets. Cool completely before frosting.

Melt butter over low heat. Add sugar, lemon juice, and water. Whisk until sugar melts. If icing is too thick, add water.

Optional: Decorate with colored sprinkles




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